Line Cook, The Third Floor

ADP, Inc.; San Francisco (CA); On-site; USD 32,000 - 39,000; Full time

Benefits offered by this job

Medical, Dental and Vision for Full‑T‑

401k with company match

Sick time

Dining discounts at Omakase locations

Room for growth

Job summary

The Third Floor is seeking a Line Cook for full-time, night/weekend shifts. The role involves assisting in all kitchen stations, ensuring high-quality dishes, and fostering teamwork under the supervision of the Executive Chef and Executive Sous Chef.

Responsibilities include menu development input, ordering assistance, and daily prep. Expect a fast-paced, high-standard kitchen with opportunities for growth and skill development.

Qualifications

• At least 1 years experience as line cook in an operation with similar quality and size. Some management or supervisory experience is preferred.
• Must be able to understand and be conversant with English. It is helpful if you are also conversant with Spanish.
• Ability to apply creative solutions to practical problems and situations where limited standardization exists.
• Employee must maintain emotionally healthy composure and professionalism in stressful situations.
• Must relate positively and effectively to both kitchen and dining room personnel.

Responsibilities

• Assist Chef in oversight of all aspects of daily kitchen operation. Must know all areas of station prep, and teach other station members correct methods.
• Ensure quality, speed, accuracy and presentation of finished dishes during service.
• Teach and inspire the cooks. Create a positive environment that encourages teamwork.
• Assist Chef in ordering and obtaining products from farms, markets and vendors. Help develop new menu items.
• Help write and proofread daily menus and ingredients lists.
• Conduct daily lineups and contribute to server education.
• Monitor quality of raw ingredients and incoming product quality.
• Maintain organization and cleanliness of kitchen; ensure health codes are observed.

Skills

Line cook experience

English proficiency

Supervisory experience

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Line Cook, The Third Floor

2 days ago Requisition ID: 1038

Job Title : Line Cook

Reports to : Executive Chef and Executive Sous Chef

FLSA : Non-Exempt

Location (Job Location) : The Third Floor

Employment Type: Full-time; Non-Exempt

Schedule (Work Hours) : Full Time - nights and weekends required

Rate of Pay:$23 + (based on experience)

Essential Functions include but may not be limited to:

CULINARY:

• Assist Chef in oversight of all aspects of daily kitchen operation. Must know all areas of station prep, and teach other station members correct methods.
• Ensure quality, speed, accuracy and presentation of finished dishes during service.
• Teach and inspire the cooks. Create a positive environment that encourages teamwork. Help prep and plate as necessary
• Assist Chef in ordering and obtaining of products from farms, farmer’s markets and vendors Help develop new menu items
• Help write and proofread daily menus and ingredients lists
• Help to conduct daily lineups and contribute to server’s education.
• Monitor quality of raw ingredients, ensure that product coming into the kitchen is of the highest quality.

MAINTENANCE:

• Responsible in assisting Chef in overall organization and cleanliness of kitchen
• Maintain clean and orderly working conditions on all cooks’ stations
• Monitor the work of porters and night cleaners, report finding to Chef or CDC
• Responsible for the safe working order of all equipment. Arrange for equipment maintenance as necessary. Ensure that all health codes are observed
• Assist Chef to ensure that the restaurant is in compliance with all applicable safety laws. This includes filling out, filing or mailing any relevant paperwork
• Update recipe records as necessary
• Ensure that purveyor invoices are correct

Qualifications

To perform this job successfully, an individual must be able to excel at each essential duty. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• At least 1 years experience as line cook in an operation with similar quality and size. Some management or supervisory experience is preferred.
• Must be able to understand and be conversant with English. It is helpful if you are also conversant with Spanish.
• Ability to apply creative solutions to practical problems and situations where limited standardization exists.
• The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations.
• Must have the ability to relate positively and effectively to both kitchen and dining room personnel.

We Offer:

• Medical, Dental and Vision for Full Time employees
• 401k with company match
• Sick time
• Dining discounts at most Omakase Restaurant Group locations
• Room for growth

While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures. The employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floors may be slippery and wet at certain times during the day. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work area is usually moderate to loud.

Physical Demands

The physical demands described here are representative of those that must be met by the Line Cook to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Line Cook is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Lead Line Cook is occasionally required to stoop, kneel, crouch, or crawl.

Must be able to lift and/or move up to 60 pounds, be able to work in a standing position for long periods of time .